(It could have been because I’d roasted some sweet potatoes just the day before, but they weren’t as sweet as usual, & I was trying to think of some way to use them).
These came out very moist & flavorful, with a nice crunch due to the advent of pecans.3 C. flour
1 T. baking powder
1.5 t. salt
1 t. baking soda
2 t. ground cinnamon
1 t. ground nutmeg
1.5 – 2 c. cooked mashed sweet potatoes or yams
1.5 C. sugar
3/4 C. milk
1/2 C. butter (melted) (or 1/4 c. chia)
1/2 C. chopped pecans
In a mixing bowl combine sweet potatoes or yams, sugar, milk, & eggs.
Add dry ingredients, then butter or chia.
Mix until well blended.
Stir in pecan.
Fill greased muffin cups half full.
Bake at 350* for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
Yield – approx. 4 dozen